Oven baked potato pudding
4 people – Preparation 30 min.
Cooking time: 45 min.
Ingredients:
400 g minced beef – 1 kg potatoes – 2 eggs – 2 glasses of milk – 1 clove of garlic –1.5 tablespoons of butter –
2 tablespoons of oil – Salt, pepper
1. Clean, wash and dry the potatoes. Cut them with the fine grater cone
(H3d)
.
2. Mince the beef with the mincer head and fry it in oil in a frying pan for 5 minutes.
3. Rub the inside of an oven-proof dish with garlic, then grease it with a little of the butter.
4. Arrange two-thirds of the potatoes and the minced meat in alternating layers. Season, then add the remaining
potatoes.
5. Beat the eggs with the warm milk and pour the resulting mixture over the potatoes. Add the rest of the butter.
Cook in the oven for 45 minutes at medium temperature.
SAMOSAS
4 people – Preparation: 40 min.
Cooking time: 35 min.
Ingredients:
250 g puff pastry – 350 g beef – 1 onion – 2 eggs – Paprika – Powdered cinnamon and ginger – Parsley – Coriander –
Chervil – Sugar – 60 g butter – Olive oil
1. Fit the 4.7 mm screen to the mincer. Cut the onion in 8, then mince it with the mincer head. Heat 4 tablespoons of
olive oil in a frying pan, then add the onion. Allow it to sweat on a low heat without browning. Put to one side.
2. Mince the beef. Brown it on a low heat with the onion for 10 minutes. Put to one side.
3. Chop the herbs with the mincing head. Then add them to the frying pan with salt and pepper, half a teaspoon of
paprika, a pinch of ginger and a small teaspoon of cinnamon.
4. Next incorporate the beaten eggs, stir and remove from the heat.
5. Roll out the puff pastry quite thinly. Cut into 10 cm squares. Butter the edge of each square.
6. Put a little spoonful of stuffing on each square. Roll them up, pinching the ends.
7. Fry the samosas in boiling water. Once fried, leave them to stand for a little while on kitchen paper. Sprinkle them
with sugar and cinnamon. Serve very hot.
Variant:
Fit the 4.7 mm screen to the mincer. Mince a little meat. Cut the onion in 8, then mince it with the mincer head.
Add a little more meat, then the herbs, then the rest of the meat. Beat the eggs, and incorporate them into the
stuffing with salt and pepper, half a teaspoon of paprika, a pinch of ginger and a small teaspoon of cinnamon. Mix
well. Repeat steps 5 to 7.
LAHMA BI AJEEN
(stuffed focaccia)
4 people – Preparation: 20 min.
Cooking time: 45 min. – 1 h
Ingredients:
300 g pizza dough – 300 g beef or lamb – 4 ripe tomatoes –1 onion – 1 dried red pepper – Fresh tarragon, mint and
thyme – 1 lemon – Sugar – Milk – Olive oil
1. Mix the dough with a spoonful of oil and half a glass of milk, and form into a ball. Cover and leave to rise for
1 hour.
2. Fit the 4.7 mm screen to the mincer. Mince a little meat. Cut the onion in 8, then mince it with the mincer head.
Mince a little more meat, then the herbs, then the rest of the meat.
3. Heat 3 tablespoons of olive oil in a frying pan, then add the mixture. Incorporate the finely chopped tomatoes,
salt and pepper, and a teaspoon of sugar. Leave to cook for 10 minutes.
4. While stirring, add a small glass of water mixed with lemon juice.
5. Add the pepper. Cover and cook on a low heat for 20 minutes. Remove the lid and reduce for a little while.
Remove from the heat and leave to cool.
6. Preheat the oven to 220 °C (mark 6/7).
7. Cut four discs from the dough. Top with stuffing and fold.
8. Cook for 10 minutes in the oven. Serve immediately.
Variant
:
Use tomato purée instead of fresh tomatoes.
7
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